PLAIN POUND CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
- Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.
OLD FASHIONED POUND CAKE II
This is my mom's recipe from about 1930. It rises high in the tube pan, is moist, and smells heavenly baking.
Provided by Sylvia Zumpano
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and salt. Set aside.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon extract. Pour batter into prepared pan.
- Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 454 calories, Carbohydrate 59.3 g, Cholesterol 71 mg, Fat 21.7 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 5.6 g, Sodium 178.5 mg, Sugar 38.4 g
GRANDMOTHER'S POUND CAKE II
This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!)
Provided by WHOLEGRAINWOMAN
Categories Desserts Cakes Pound Cake Recipes
Time 1h40m
Yield 30
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
- Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 33.1 g, Cholesterol 70.2 mg, Fat 13.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 8.2 g, Sodium 103.7 mg, Sugar 20.4 g
BUTTERMILK POUND CAKE
This is a wonderful pound cake that even the most picky eaters will love! Every time I make this, it is gone in no time.
Provided by Mom2BreBre
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Cream butter, gradually add sugar, beating at medium speed of an electric mixer until well blended.
- Add eggs, one at a time, beating after each addition.
- Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
- Stir in flavorings.
- Pour into greased and floured 10-inch tube pan.
- Bake at 325 degrees F (163 degrees C) for 1 hour.
Nutrition Facts : Calories 4946.6, Fat 209, SaturatedFat 124.8, Cholesterol 1241.8, Sodium 3384.7, Carbohydrate 700, Fiber 10.1, Sugar 413.4, Protein 73.9
7UP POUND CAKE
My grandmother gave me this 7UP pound cake recipe. On top of being delicious, this 7UP cake represents family tradition, connection and love. -Marsha Davis, Desert Hot Springs, California
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted or plain tube pan., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add flour alternately with 7UP, beating well after each addition. , Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 20 minutes before removing to a wire rack to cool completely., For glaze, in a small bowl, mix confectioners' sugar, lemon juice and enough 7UP to reach desired consistency. If desired, stir in zest. Drizzle over cake.
Nutrition Facts : Calories 457 calories, Fat 19g fat (11g saturated fat), Cholesterol 104mg cholesterol, Sodium 177mg sodium, Carbohydrate 69g carbohydrate (50g sugars, Fiber 1g fiber), Protein 5g protein.
CLASSIC POUND CAKE
Light on effort, heavy on flavor, pound cake has earned its centuries-long popularity. Learn how to make this traditional, crowd-pleasing dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 cakes
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
- Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
LAVENDER POUND CAKE II
This recipe comes from the Sawmill Lavender Farm in Oregon. I like to serve the pound cake in the summertime with a pitcher of iced tea that includes lemon verbena leaves!
Provided by COOKGIRl
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Grease bundt pan. Cream butter and sugar gradually until fluffy.
- Add flour slowly to creamed mixture. Blend well.
- Add lavender. Then add eggs one at a time until well mixed.
- Pour into prepared pan and bake for 30 minutes.
- Cover top with aluminum foil and bake another 30 minutes or until golden and a toothpick inserted in cake comes out clean.
- Cool in pan for 10 minutes then remove from bundt pan and cool on wire rack. Once cooled, invert bundt pan onto serving platter or cake pan. Garnish with fresh lavender stems if desired.
- I like to serve this pound cake with real vanilla ice cream!
- * NOTE: I tested using 3 tablespoons of lavender one time in this recipe and I wouldn't recommend it.
Nutrition Facts : Calories 4453.1, Fat 211.4, SaturatedFat 124.7, Cholesterol 1545.5, Sodium 380, Carbohydrate 592.8, Fiber 6.8, Sugar 402.4, Protein 59.2
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